Choc chip biscuits

This is the same recipe as the choc chip slice but this variation is useful if you want to make in advance as you can freeze the dough or keep in the fridge for a couple of days before baking, which is especially useful for entertaining. The biscuits however keep well once baked provided they are kept in an airtight container. I like to make this recipe a day or two in advance and then bake just before guests arrive so the guests arrive to a lovely aroma of home baked biscuits.

Makes about 30 biscuits| Baking time 20 minutes| Quick and easy to prepare

Roll mixture into a 5cm diameter tube in cling film and refrigerate for at least 30 minutes. The mixture can be refrigerated for up to 2 days until required, alternatively you can freeze for about 2 months

Cut tube into 1 cm thick disks

Bake for 8 minutes at 190 degrees C and then reduce to 160 degrees C and bake for a further 7-10 minutes until golden brown

Cool for 10 minutes on the baking tray before transferring to a wire rack